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1
Preheat the oven to 425.
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2
Spread the pecans in a pie plate and toast for about 6 minutes, until fragrant; let cool slightly.
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3
Meanwhile, spray a 12-cup muffin tin with cooking spray.
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4
In a food processor, pulse the flour with 2 tablespoons of the sugar, the baking powder, baking soda and salt.
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5
Add the cubed butter and pulse until it is the size of small peas.
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6
Add the buttermilk and pulse a few times, just until a soft dough forms.
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7
Turn the dough out onto a floured surface and knead 3 times.
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8
Pat or roll the dough into an 8-by-12-inch rectangle.
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9
Brush with 2 tablespoons of the melted butter.
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10
In a small bowl, combine the remaining 2 tablespoons of sugar with the cinnamon and sprinkle all over the dough.
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11
Beginning at a long side, roll the dough into a tight cylinder and pinch the seam closed.
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12
Cut the dough into 12 slices.
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13
Divide the maple syrup and the remaining 2 tablespoons of melted butter among the cups.
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14
Scatter the pecans in the cups and top with the dough pinwheels.
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15
Bake for about 18 minutes, until golden; place a baking sheet below to catch any drips.
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16
Invert a rack over the rolls and invert them onto the rack.
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17
Replace any pecans that get stuck in the cups and let cool for 5 minutes before serving.
